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White Herb Mince with rice

Category:	Lunch
Sub-Category:	Casseroles
Difficulty/Costs:	medium/manageable
Number of people:	12
Ingredients:	1.500 g of white cabbage 4 large onions 800g minced meat 500 g rice (parboiled, whole grains) 1,200 ml vegetable Salt Pepper 1 tablespoon fresh thyme to fry butter 400 g cheese (Gouda, Emmenthaler)

Preparation:

Remove the outer leaves from the cabbage, then cut it into quarters and remove the trunk. Next grate the cabbage. This is best done with a food processor if available. Heat half of the vegetable broth in a large pot and cook the rice in it. Decide yourself whether you want rice bags or loose rice. Peel, wash and finely dice the onions. In a large skillet, melt butter and fry the onions until soft. Add the cabbage and minced meat. Sauté both. Deglaze with the remaining broth and simmer for about 15 minutes. Season well with salt, pepper and thyme. Add the rice and remaining broth to the cabbage and onion mixture. Stir heavily, then place in a baking dish and sprinkle with cheese. Bake at 180 ° C for about 30 minutes. If you can’t get grated cheese, cheese slices will do. This will give you a “closed” cheese cover.